Ginger Chicken & Broccoli Tray Bake

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Cut the lime[s] in half

Combine the chopped ginger and garlic with the soy sauce, honey and juice of 1/2 [1] lime in a small bowl  – this is your marinade 

Add the chicken thighs to the marinade and give it a good mix up

Set aside until step 5

Meanwhile, chop the broccoli into 6 [12] wedges 

Peel and chop the red onion[s] into wedges 

Add the red onion and broccoli wedges to a baking tray (or two!)

Drizzle with vegetable oil and season with a pinch of salt 

Add the marinated chicken thighs to the tray (save the remaining marinade for later)

Put the tray in the oven and cook for 15-20 min or until everything is starting to brown 

Meanwhile, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, add 2 tbsp [4 tbsp] water to the remaining marinade and give it a good mix up

Once the chicken and vegetables are starting to brown, reduce the heat to 160°C/ 140°C (fan)/ 325°F/ Gas 3

Add the remaining marinade to the tray and cook for a further 10 min or until everything is cooked through (no pink meat!) and the marinade has reduced slightly

Meanwhile, trim, then slice the spring onions finely